Squash, chicken & couscous one-pot

Squash, chicken & couscous one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(55 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 45 mins Plus standing

Skill level

Easy

Servings

Serves 4

Use up leftovers in this superhealthy one-pot, packed with vital nutrients

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
283
protein
25g
carbs
42g
fat
3g
saturates
1g
fibre
6g
sugar
16g
salt
0.53g

Ingredients

  • 2 tbsp harissa paste
  • 1 tsp each ground cumin and ground coriander
  • 2 red onions, halved and cut into thin wedges
  • 2 skinless chicken breasts, cut into bite-sized chunks
  • 1 small butternut squash, cut into 1cm chunks (no need to peel)
  • 2 x 400g cans tomatoes
  • zest and juice 2 lemons
  • 200g cherry tomatoes, halved
  • 140g couscous
  • small bunch coriander, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
  2. Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

Recipe from Good Food magazine, August 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
tordis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After reading the comments, I decided to peel the squash and use less lemon. The result was OK-ish, but nothing to write home about. I think it would taste better with more chicken. Oh, and without the squash - its sweetness kills the strong kick of harissa.

lizfis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have tried this twice now and love it. Suggest adapting it as follows: Use chopped tinned tomatoes instead of whole. Definitely peel the squash. Use twice as much chicken (I always use chicken thighs - much more tender than breast but its a matter of choice) and possibly a little more couscous. Pinch of sugar always a good idea when using tinned tomatoes.

mscupcake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This may not be to everyone's taste but I can't see how this recipe is bland when you add 2 tbsp harissa paste!

:O

gemtaylor82's picture

I tried this recipe despite the reviews and it was really nice, I halved all the ingredients except for the harissa paste as it was only meant to be for 2 but there was loads, enough for 4 easily or leftovers for lunch the next day.

I peeled and then roasted the butternut squash for 15 mins or so before I put it in the pot and also added courgette and mushrooms to bulk it up a bit. The lemon made a nice addition at the end but I only used half as more would have been too overpowering. I didn't use the zest but I'd recommend seasoning it well.

natasha.canning@gmail.com's picture

This recipe needs refining. The butternut squash was far too hard despite me taking the skin off. I would suggest that you roast the squash for 20 minutes so that it caramelises and softens before you add it to the pot. Flavours were ok although I would agree with only adding one lemon. My son thought it was too spicy; I however didn't mind the flavour. Would cook again but would make some changes.

bex-the-cook's picture

Delicious! easy to make and great to freeze. I only used one lemon as this was enough- next time id use a bit more chicken too

bex-the-cook's picture

Delicious! easy to make and great to freeze. I only used one lemon as this was enough- next time id use a bit more chicken too

bex-the-cook's picture

Delicious! easy to make and great to freeze. I only used one lemon as this was enough- next time id use a bit more chicken too

katiereynolds00's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not a favourite unfortunately

ebefel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I loved this recipe. I peeled the squash, added a little extra harrisa and only used one lemon (with a large pinch of sugar). Absolutely gorgeous! Definitely one that will be done again and again. Tastes just as good after freezing and reheating too, brilliant!!

natnee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After reading comments, I used just one tin of tomatoes and no lemon at all. Also only had 1 red onion in the cupboard so used half a white one I had leftover in the fridge aswell. I think 2 reds would've been too sweet. I really enjoyed this and would definately make again. Perhaps the addition of some chickpeas next time?

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I halved the recipe, but only used the juice of half a lemon having read the other comments. We really enjoyed it and I could not even sense overwhelming lemon, so would be tempted to stick to the recipe next time. Didn't add the cherry tomatoes though as didn't have any!

davidwy's picture

Peel the squash
Recue tinned tomatoes by half and add fresh instead.
Use juice of 1/2 lemon

vickpole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really disappointed with this recipe, it was bland and the squash should definitely have been peeled. I would not do this again.

father12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe was fine after the above tweaks. I am so glad I
read the comments, will make sure I always do before attemping anything new. This dish was made for a very relaxing evening with friends and everyone enjoyed it.

Janet T

father12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am trying this recipe tonight, taking on board what I have read above, will let you know how I go on. I am puting more chicken in, leaving out one lemon and adding a little sugar.............

jenny21's picture

May be a silly question, but is it 140g UNCOOKED couscous you add at the end?

drfabio's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We love this, and have made it several times since it was in the magazine using turkey instead of chicken. It wasn't too lemony for us, though I can understand how it can be for others if you're not crazy about lemons! I can also see how the tomatoes can be too acidic (they seem to be hit and miss sometimes) - though I echo BonAp!s comments about adding sugar - I *always* add a little sugar to tomato dishes. It really helps!

Nom nom nom. Don't be put off trying this, just add the lemon gradually to taste and try a bit of sugar!

dandy1204's picture

if you don't have any Harissa paste,like me, the try:
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp fennel seeds
1 tsp smoked paprika
2 cloves crushed garlic
1 bay leaf
2 tsp balsamic vinegar
2 tsp olive oil
1 tsp of tomato paste
Put it in a blender and it should be a good replacement :)

glossopemma's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I too wish i had read the comments before making this recipe. The lemon was overpowering, and i agree i think it needed more chicken. What a waste of food!

Pages

Questions

Tips